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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A minted honey and lemon sauce provides a great tasting variation on these lamb skewers. Ingredients:
1 cup chopped fresh mint |
3/4 cup dry white wine |
2 tablespoons lemon juice |
2 tablespoons honey |
3 pounds cubed lamb stew meat |
24 pearl onions, peeled |
8 bamboo skewers, soaked in water for 30 minutes |
1 tablespoon apricot preserves |
2 teaspoons cornstarch |
1 tablespoon water |
Directions:
1. Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, and toss to mix. Cover, and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers, using 3 onions per skewer. Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
4. Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.
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